Chickeas
Pulses represent consumable seeds originating from the legume family, encompassing varieties such as lentils, chickpeas, and other specialty crops.
Chickpeas
Chickpeas, scientifically known as Cicer arietinum, are a type of legume and one of the oldest cultivated crops in the world. These round, beige or tan-colored seeds are commonly referred to as garbanzo beans. Chickpeas are versatile and widely used in various cuisines globally. They belong to the family Fabaceae.
Key Characteristics of Chickpeas
Round and typically beige or tan in color.
The main types are desi (smaller, darker) and kabuli (larger, lighter).
Firm with a mild, nutty flavor.
Rich in plant-based protein, fiber, and essential nutrients
Used in diverse dishes such as hummus, salads, stews, soups, curries, and snacks.
Integral to Mediterranean, Middle Eastern, South Asian, and global cuisines.
Promotes a well-balanced and nutritious diet, supporting heart health and digestion.
Types of Chickpeas
Chickpeas, known for their versatility, come in two main varieties: desi and kabuli.
Desi Chickpeas
Smaller in size with a darker color and often a rough coat.
Firm texture and a nuttier flavor.
Popular in dishes like chana masala, soups, and stews.
Kabuli Chickpeas
Larger and more rounded, with a lighter color and a smoother coat.
Known for a softer texture and a mild taste.
Frequently used in salads, hummus, and dishes requiring a softer texture.
Kabuli Chickpeas stand as a culinary staple globally, offering versatility in both sweet and savory applications. Their size and texture make them well-suited for diverse culinary creations, contributing to their widespread popularity.